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5 from 2 votes

Instant Pot Butternut Squash Minestrone

Instant Pot Butternut Squash Minestrone is a comforting and healthy soup that is full of flavor and vegetables!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 280kcal

Equipment

  • Instant Pot

Ingredients

  • 5 ounces diced pancetta
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, ends chopped off and diced
  • 3 cloves garlic, minced
  • 1 medium butternut squash, peeled, seeds removed, and chopped
  • 1 15 ounce can diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 15 ounce can cannellini beans, drained and rinsed
  • 1 15 ounce can pinto beans, drained and rinsed
  • 4 cups chicken or vegetable broth
  • ¾ cup ditalini pasta
  • 3 cups finely chopped kale

Instructions

  • Turn the Instant Pot onto the saute function.
  • Add the diced pancetta and cook for about 5 minutes, until it starts crisping up and releasing some of its fat.
  • Add the diced onion, carrrots, and celery, tossing to combine, and cook another 5 minutes until slightly softened.
  • Season with salt and pepper, to taste.
  • Add the garlic and cook one more minute.
  • Add the squash, diced tomatoes, dried herbs, beans, broth, and pasta.
  • Place the lid on the Instant Pot and ensure the valve is closed.
    Cook on high for 5 minutes.
  • Let the pressure naturally release for 5 minutes and then release completely.
  • Stir in the chopped kale, and let it cook in the hot soup for about 5 minutes.
  • Serve topped with shredded Parmesan cheese.
  • Enjoy!

Nutrition

Calories: 280kcal | Carbohydrates: 39g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 801mg | Potassium: 867mg | Fiber: 6g | Sugar: 7g | Vitamin A: 21844IU | Vitamin C: 62mg | Calcium: 191mg | Iron: 2mg